Ingredients:

1 cup sugar

1 cup raisins

1/2 cup shortening

1/2 cup water

2 cups flour

1/2 tsp. baking powder

1 tsp. baking soda

1/3 cup nutmeats

Directions:

In medium size bowl put flour, baking powder and baking soda. Set aside. Boil sugar, raisins, shortening and water for 5 minutes. Add this liquid mixture to the dry ingredients. Mix well. Add nutmeats. Spoon into well greased 8" x 8" cake pan. Bake for 20- 25 minutes at 350 degrees.

Additional comments:

Serve in pieces on feeder tray or ground feeder

From:

My Recipes are for the Birds, Irene Cosgrove

Ingredients:

1 Lb. raw liver

1 cup flour

1 cup cornmeal

1/2 cup wheat germ

1/2 teaspoon garlic powder

Directions:

Preheat oven to 350 degrees. Blend liver in food processor. (not a blender) until liquified. Mix in rest of ingredients. Drop by teaspoons on well-greased cookie sheet. Press tops down with small glass dipped in cornmeal. Bake for 10 - 15 minutes. Let cool & freeze to use as desired.

Serves:

very good canines!

From:

Mary Powell-McConnell

ASDM

Ingredients:

1 cup whole wheat flour

1/2 cup bran

2 Tbs. wheat germ

1 Tbs. lecithin granules

1 tsp. bone meal

1 Tbs. Brewers yeast

1 tsp. baking soda

1 egg, beaten

1 Tbs. safflower oil

3 Tbs. honey

1/2 cup yogurt

1 cup strawberries

2 apples

Directions:

Combine dry ingredients in a large mixing bowl. In another bowl, combine egg, oil, honey and yogurt. Process strawberries and apples in a blender on medium speed until pureed. Add to egg mixture. Mix thoroughly and then add to dry ingredients. Combine with light strokes of the fork, just until moistened. Place in a lightly oiled muffin pan and bake at 350 degrees for 30 minutes.

Additional comments:

Serve with additional blended strawberries and apples, if desired, instead of jam.

Servings:

One dozen

From:

Saint Louis Zoo

Ingredients:

1/3 cup soy oil

 1 egg, beaten

2 Tbs. honey

1 Tbs. blackstrap molasses

1 tsp. finely grated lemon and/or orange rind

1 tsp. Vanilla Extract

1 cup rolled oats

1.2 cup pitted dates, chopped

1 cup whole wheat flour

1.2 cup wheat germ

2 Tbs. brewers yeast

1 tsp. cinnamon

1.4 tsp. ginger

1.8 tsp. allspice

1/8 tsp. freshly grated nutmeg

2.3 cup buttermilk or yogurt

1 1/2 tsp. baking soda

1/2 cup walnuts, chopped

1/4 cup sunflower seeds

Directions:

In a large mixing bowl, combine the oil with the egg, honey and molasses. Stir in the grated rind, Vanilla Extract and dates.

In a medium bowl, combine the oats, flour, wheat germ, brewer's yeast and spices. Measure out buttermilk into a small bowl and add baking sod, stirring until the soda is dissolved.

Add the dry ingredients to the oil and egg mixture, alternating with the addition of the buttermilk or yogurt. Beat while adding ingredients until they are blended. Spread the batter in a lightly oiled 15 x 10-inch (38 x 25-cm) baking pan. Sprinkle with the walnuts and raw sunflower seeds, pressing these down a bit into the batter.

Bake in a preheated 325 degree F. (165 degrees C.) oven for 25 minutes, or until done. Cut into bars.

Servings:

1 1/2 dozen

From:

Saint Louis Zoo

Ingredients:

apples,   cinnamon

Directions:

Cut the apples into quarters. Place skin side down in a baking dish. Sprinkle with cinnamon. Add enough water to coat bottom of pan, but do not soak apples. Bake at 350 degrees for 35 minutes.

Servings:

varies

From:

Saint Louis Zoo

Ingredients:

4 cups oatmeal

2 cups wheat germ

1/2 cup raisins

1/4 cup peanut butter

3 Tbs. honey

2 thick slices pineapple

2 cups water

Directions:

Add the ingredients to a food processor and blend until mixture forms a paste. Dab sparingly around enclosure.

Additional comments:

With a paste it is easy to put on walls, branches, toys, etc. Be creative and make your Horse hunt.

Serves:

For the ambitious and very hungry Horses.

From:

The Shape of Enrichment   Vol. 3, No. 3, Aug 1995

Ingredients:

1 cup whole wheat flour

1/2 cup all-purpose flour

3/4 cup non-fat dry milk powder

1/2 cup quick-cooking rolled oats

1/4 cup yellow cornmeal

1 tsp. sugar

1/3 cup shortening

1 egg, slightly beaten

1 Tbs. instant chicken or beef bouillon granules

1/2 cup hot water

Directions:

Combine flours, milk powder, rolled oats, cornmeal and sugar in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in egg. Stir instant bouillon granules into hot water until dissolved. Slowly pour into the flour mixture, stirring with a fork to moisten. Form dough into ball and knead on floured board 5 minutes, or until smooth and elastic. Divide dough in half and roll out each 1/2 inch thick. Make cut-outs with cookie cutter or make nuggets by rolling dough into 1 inch diameter log; cut off 1/2 inch pieces. Arrange six cut-out shapes or 24 nuggets on 10 inch plate. Microwave at 50%(medium) for 5 to 10 minutes, or until firm and dry to the touch. Rotate plate every 2 minutes and turn shapes over after half the time. Cool on wire rack. Shapes will crisp as they cool.

Additional comments:

Cheese variation: Omit bouillon granules. Add 1/4 cup canned grated American cheese food to dry ingredients.

Servings:

1 1/2 dozen cut-outs

5 1/2 dozen nuggets

From:

Mary Powell-McConnell

ASDM

Ingredients:

1 cup peanut hearts

1 cup white millet

1 cup wheat germ

1 cup crushed dog biscuits

1 cup raisins

1 cup sunflower seeds

1/2 cup honey

1/2 cup corn oil

Directions:

Mix all the dry ingredients together. Heat the honey and the corn oil separately. Add these to the dry mix. Mix well and bake at 375 degrees for 10 minutes. Refrigerate.

Additional comments:

Granola can be fed as is or combined with suet.

Servings:

Enough to last awhile

From:

My Recipes are for the Birds by Irene Cosgrove

Ingredients:

cracked corn

peanut hearts

kitchen scraps

crushed dog biscuits

sunflower seeds

thistle seed

Directions:

Pour sand and gravel into a plastic container that is 2 to 3 inches deep. To that, add any amount of the ingredients listed above. Replace sand and gravel as often as is necessary, especially after rain or snow.

From:

My Recipes are for the Birds by Irene Cosgrove

Ingredients:

1 cup cornmeal

1 cup flour

1 cup bread crumbs

1/2 tsp. soda

3/4 cup currents

1/2 cup bacon drippings

1/4 tsp. sand

1 cup water

Directions:

Combine cornmeal, flour, grated bread crumbs and soda in a medium size bowl. Add currents and sand. Pour in bacon drippings, water and mix well. Spoon into muffin tins. Bake at 350 degrees for 15 minutes. Serve on feeder tray or impale on branches.

Additional comments:

Mockingbirds sing at night & many people find this annoying. Always consider the characteristics of the animals you are trying to attract to your home.

From:

My Recipes are for the Birds by Irene Cosgrove

Ingredients:

6 large sweet potatoes

3 large white potatoes

6 large carrots

1/4 cup corn or wheat germ oil

Directions:

Add water to cover vegetables and boil until vegetables are soft. Blend in blender, adding water until mixture is liquid enough to drink but not too watery.

Servings:

Feed 8 oz. 1 x daily

Hoofstock or maybe canines would like this.

From:

Columbus Zoological Gardens

Ingredients:

4 Tbs. butter

2 handsful green beans

1 lb. spinach

1 lb. endive

6 sticks celery

1 cup cooked rice

1/4 cup wheat germ oil

Directions:

Blend first 5 ingredients, then add the rice and wheat germ oil. While blending add water until mixture is liquid enough to drink but not too watery.

Additional comments:

Feed 8 oz 1 x daily

From:

Columbus Zoological Gardens

Ingredients:

6 large carrots, cut up

4 1/2 cups water

Directions:

Cook until carrots are soft. Cool slightly and run through blender. Serve as a drink.

Additional comments:

Rice may be added to the soup as the condition improves. 8 oz 4 x daily

Servings:

Approximately 8

From:

Columbus Zoological Gardens

Ingredients:

1 cup chamomile tea leaves

48 oz. water

Directions:

Boil cold water and pour over leaves. Cover with lid and let steep for 20 minutes. Serve at room temperature.

Servings:

8 oz 4 x daily

From:

Columbus Zoological Gardens

Ingredients:

rice water

Directions:

Use water from cooked rice

Additional comments:

Feed 8 oz 4 x daily

Servings:

Varies

From:

Columbus Zoological Gardens

Ingredients:

1/2 cup raw rice

4 stalks celery

3 large carrots

2 large sweet potatoes

2 handsful green beans

4 large white potatoes

1/2 package spinach

1 Tbs. salt

Directions:

Dice vegetables and place in two 5-qt. containers. Add water to cover and cook until vegetables are done and water is cooked down. Serve warm on wheat bread.

Additional comments:

Initially offer several times daily. As condition improves, increase size of pieces and decrease cooking time till vegetables are nearly raw. Add regular diet one food item at a time.

Servings:

Varies

From:

Columbus Zoological Gardens.

Ingredients:

carrots

celery

beets

cucumber

Directions:

Cook vegetables to make a broth

Additional comments:

Feed 8 oz twice daily

During acute stage, 1 pt. to 1 qt. celery juice daily. Grapefruit juice is also helpful.

Servings:

Varies

From:

Columbus Zoological Gardens

Ingredients:

3 C. flour

3 Tbs. baking powder

4 tsp. brewers yeast

grated rind from 2 oranges

1 egg

1 C banana (Mashed)

1/4 C. liquid protein

1/4 C wheat germ oil

1/2 C milk

Directions:

Blend wet ingredients--Add dry ingredients stirring lightly. Fold in 1 cup raisins.

Bake in two 8 1/2 X 4 1/2 Greased loaf pans at 350 degrees for 50 minutes

Additional comments:

Cut bread in 1-inch slices and feed once per day.

Servings:

Birds, maybe dogs

From:

Columbus Zoological Gardens

Ingredients:

1 banana (or favorite fruit)

1 Tbs. protein powder (or liquid protein)

1/2 Tbs brewers yeast

2 Tbs wheat germ oil

6 oz liquid (water, juices, etc.)

Directions:

For weight gain add:

1 raw egg

2 tsp peanut butter

1/4 C raisins

1/2 C yogurt

For weight maintenance, MAY NEED TO REDUCE BANANA OR FRUIT FROM BASIC RECIPE TO 1/2

For additional protein source, ADD 1.2 PACKET UNFLAVORED GELATIN.

Additional comments:

*Banana or other fruit taken out of regular diet --not extra

Servings:

8 oz 1 X daily

basic recipe per animal

From:

Columbus Zoological Gardens

Ingredients:

2.5 Liter container(ice cream cont.)

fruit fly(Drosophila) eggs

old fruit

Directions:

Take the container, and fill it half way with fruit waste. Add fruit fly eggs. Slash the base of the carton 4 to 5 times for ventilation, and make a 1 centimeter hole at the top to allow the fruit flies to escape. Fermenting fruit provides warmth for hatching. Fruit flies will escape into the enclosure and provide a source of food and interest for the occupants.

Additional comments:

Vestigal (wingless ) flies are available from laboratory suppliers and may be suitable for less active animals.

Servings:

Many, many!

From:

The Shape of Enrichment: Graeme Phipps, Taronga Zoo, Sydney, Australia

Ingredients:

Jello

Directions:

make jello as usual using 1 less cup of water

Additional comments:

Primates such as chimpanzees and gorillas love this!

Servings:

Depends on animal

From:

Mary Radeke, D.R. Fouts, and Danielle Simpson, Chimpanzee and Human Comm. Institute, WA

Ingredients:

fruit and vegetables

apples, oranges, carrots, yams, etc.

Directions:

Fill a bucket or container (depending on size of the animal)with water and add fruit and vegetables(either whole or cut)

From:

A. Wilson , Audubon Zoo, LA

Ingredients:

peanuts, without shelf

grape

raisin

corn flakes, crushed

grape nuts

peanut butter(easier to use if it is a little dry)

Directions:

Take a peanut, grape, or raisin and roll it in peanut butter. Take the peanut butter ball and roll in the corn flakes or grape nuts. Make some balls with no hidden surprise to keep the treats interesting.

Additional comments:

Store in refrigerator to keep the peanut butter stiff

From:

Bergen County Zoo

Ingredients:

rodents, dead, small mice up to rats

water

small amount of blood

Directions:

fill a freezable container with water, add rodents and small amount or blood. Freeze.

Additional comments:

With larger rodents, suspend the tail out of the water (with a stick across the top of the container) then freeze. This way your animal has an easy carrying handle.

Servings:

For 1 animal - if more than 1 being fed at same time its usually better to make extra, this will discourage fighting over their new prize.

From:

Environmental Enrichment Conference 1993

Ingredients:

coconuts, halved, clean meat out and drill hole in the top

bananas, mashed

yam, cooked

any pasty food

Directions:

Suspend coconut half by a rope, string or bungee cord. Coat the inside of the shell with the food substance.

Additional comments:

You might want to leave the meat of the coconut in the first time as your animal might enjoy it. Always consider when hanging something that there is a possibility your pet might become entangled. It is always prudent to observe the first time to make sue the animal is comfortable and safe with new enrichment

Servings:

2

From:

The Shape of Enrichment, Michelle Muniz, Audubon Zoo, LA

Ingredients:

1 1/3 cup suet

1/2 tsp. sand

1/2 -2 cup bread crumbs

1 cup green grapes

1 cup millet

1/2 cup american cheese, cubed

1 cup grape nuts

1/2-1 cup raisins

1 cup peanut hearts

1/2 cup sunflower seeds

1/2 cup hamster pellets

1/3-1 cup dog biscuits

1/4 cup all bran

1/4 cup meat or kitchen scraps

1 cup cornmeal

1 cup cracked corn

1 Tbs. grape jelly

1 Tbs. sugar

1 cup popcorn

1 medium apple, cubed

1 cup cooked noodles or spaghetti

1 cup graham crackers

2 Tbs. peanut butter

1/2 cup coconut

My own granola treat

Directions:

Put suet through meat grinder. Heat suet in double boiler to melt then remove from heat. Allow to cool and harden slightly. Reheat and while in liquid form pour over the combination of 5 to 7 of the ingredients. Add 1/2 tsp. sand and mix. Put in pan and refrigerate until firm.

Additional comments:

Other possible suet containers: netted bags, plastic coated wire baskets, logs with holes, coconut halves, tuna or cat food cans, or spoon over pinecones.

Servings:

As prepared.

From:

My Recipes are For The Birds, by Irene Cosgrove